MEDU WADA RECIPE
• 2 Cups raw rice • 2 1/2 Cups urad dal • 1 Large onion chopped • 4 Green chilies • Salt to taste • 2 Cups oil
Put dal and rice in water and leave it for 5 hrs.
Drain it and grind it to make a paste.
Now add chopped onion, green chilies and salt and make it like a batter.
Heat the oil in pan.
Take small portions of the batter in ball like shape flatten it make a hole in the centre and deep fry it.
Fry it till it turns golden brown.
Medu Vada is ready
Points to remember: 1. Not too much water for aking the batter. 2. the batter should not be too soft. 3. As soon as the batter is ready make he vadas. Don't wait too long to fry them. Otherwise the vadas will soak up oil.
For Dahi vada once the vadas are fried put them directly into a bowl of water. Wait for a moment. Take them out and squeeze them. Now put them in the bowl in which u have the yogurt. For seasoning the yogurt take a little oil. Once its a little hot add red chillies, mustard seeds and urad dal. Once the mustard seeds start to flutter remove from heat and add a little hing. Now let this seasoning cool a bit and add this to the yougurt.
2. Masala Vada: Take reqd amouunt of chana dal and soak it for about 3-4 hours. Soak, along side this, a handful of rice, and jeera. Once the dal is soaked keep aside 1/4th of the amount of dal and grind the rest of the dal along with the rice and jeera. Once the batter is soft remove and mix the dal that u set aside. Chopped onion, green chillies and ginger can be added to the batter along with the reqd amount of salt. Heat oil in a kadai. Wet your hands and make flat vadas and put them into the oil. Fry till done. If u cannot be bothered with this just take a spoon and put small lumps into the oil.
Variations: You can add vegetables like cabbage and carrot to this batter.
3. Sabudana vada: Soak Sabudana (Sagoo) in water for 3 hours. For every 1 cup of sabudana take 3-4 large potatoes. Boil the potatoes and peel and mash them. Now mix the soaked sago with the potatoes. Chop and add to this some green chilles and ginger. Add some jeera and reqd amount of salt as well. Heat oil in kadai and make the batter into small balls and fry till done.
Ingredients for preparation 3/4 lb. potatoes 3-4 onions, chopped finely 2 cups bengal gram flour (besan) 3-4 green chillies A small piece ginger 4 cloves garlic 2 tbsp grated coconut Sugar to taste Juice of one lime A few sprigs coriander leaves, chopped Salt to taste Oil for deep frying 1 tsp mustard seeds 1 tsp turmeric powder 1/2 tsp red chilli powder 1 tsp cumin seeds A pinch of soda-bi carb (baking soda)
All the above recipes go well with coconut chutney and ginger chutney